Non-critical violation must be corrected within 30 days.
- Plumbing System Maintained in Good Repair
Observation: Plumbing is in poor repair. The hand sink at the front is leaking. The drain to the prep sink is clogged.
Correction: Repair and maintain all plumbing components ans fixtures.
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10/22/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced ham, liquid egg, and raw chicken cold holding at improper temperatures
Correction: Discard the food or move to adequate refrigeration as appropriate, and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: The temperature measuring device located in the walk-in cooler is not accurate.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Ambient air temperature of walk-in cooler registers 47 degrees and above and is not adequate for safe cold holding ot TCS foods.
Correction: Adjust or repair the cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Gap evident at bottom of drive-through transaction window where velco gasket is torn.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing sinks in the kitlchen
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the ladies room toilet stalls. Lighting intensity was measured at an average of less than 5 FC.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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04/21/2015 | Routine | |
- Hair Restraints - Effectiveness
Observation: Employee observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Sanitizing Solutions, Testing Devices
Observation: Working test kit could not be located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment (refrigerator
Correction: conveyor toaster) not removed from the premises.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at kitchen was measured at a temperature less than 100°F. In one and a half minutes the temperature rose from 77 to 94 degrees.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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10/16/2014 | Routine | |
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced tomatoes for which time rather than temperature is being used as a control wast labeled with a 5+ hour serve or discard by time for a required 4 hour process.
Correction: Discard food that is not served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the Victoryu reach-in freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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03/13/2014 | Routine | |
Good food safety practices implemented. Good hand washing practices observed.
No violation noted during this evaluation. | 09/11/2013 | Routine | |
Follow-up to fly infestation complaint. Four of last five customer complaints since March 2013 concerned alleged insect problems. Outside opening created by gap at drive-through window has now been sealed by velcro strip. ECOLAB pest control report (July 10, 2013) notes presence of insect, and facility is now being treated with Maxforce Fly bait. Although actions are being taken, no improvement is yet noted. Will return to re-assess in one week.
- Pests - Controlling Pests*
Observation: Observed seven flies in customer que at rail, four in dining room, four at customer service counter (3 live and one dead), one in kitchen, and one in office.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/23/2013 | Follow-up | |
Fire Call: localized grease fire at pilot light in cabinet under deep fryer. Met with fire dept personnel and district manager. Ansul system did not employ
No violation noted during this evaluation. | 05/17/2013 | Other | |
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Tomatoes, eggs, sausage, and breaded chicken for which time rather than temperature is being used as a control was not labeled or otherwise marked with a serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a serve by time.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Light Bulbs Protective Shielding
Observation: Light bulb near ice machine not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unused Roundup bun broiling machines.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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02/19/2013 | Routine | |
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